Ingredients
4
4 servings
- •2 ears fresh sweet corn, husks removed
- •1 lime, juiced
- •½ cup chopped cilantro
- •½ teaspoon ground cumin
- •1 pinch salt
- •ground black pepper to taste
- •1 tablespoon olive oil
- •½ head red cabbage, shredded
- •1 jalapeno pepper, seeded and diced
- •¼ cup crumbled queso fresco
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook corn on the hot grill until charred on all sides, about 15 minutes. Remove corn from the grill and cool.
- Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Whisk olive oil into lime juice mixture until dressing is smooth.
- Add cabbage and jalapeño pepper to dressing and toss. Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.
Nutritional Facts
Per 4 servings
- Calories: 132
- Carbohydrate: 20g
- Fat: 6g
- Fiber: 4g
- Protein: 5g
- Sugar: 6g
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